We are looking for a creative, talented and proficient chef in all aspects of food preparation, Chef De Cuisine. You will be “the chief” and maintain complete control of the kitchen and be part of Saddlehill’s Management Team. 

Your responsibilities include but are not limited to overseeing food production, special events functions and staff management including hot line, cold line, dish area and expo.

Duties:

• Develops seasonal menus that reflect our farm-to-table concept using available seasonal foods from our farm and source from local purveyors.
• Familiar with menu creation and recipe cards to ensure proper portion sizes are being served; oversees menu tastings and conducts staff training as necessary.
• Hires, trains and manages all kitchen staff; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed
• Monitors and train staff on proper sanitation procedures, health code standards and ensure proper preparation of all food menu items
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality 
• Controls labor cost while staffing according to business needs and plan schedule appropriately for events
• Conducts regular department walk-throughs and random food tastings.
• Oversees and executes all functions of the food department to meet the daily needs of the operation
• Be available for appearances for functions as necessary; participate in weekly departmental meetings
• Ensures that representatives from the kitchen attend service lineups and meetings; periodically visits the dining area when it is open to welcomeguests.
• Implements effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations
• Ensures compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations
• Ensures safety of team members and cleanliness of facility and equipment
• Monitors inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas
• Assists in conducting monthly food inventories, ordering and receiving food products and other supplies
• Keeps store rooms,refrigerator and freezer organized according to health code standards
• Ensures the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Complies with company operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology. · 
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. 
• Support safe work habits and a safe working environment at all times. ·